Love Me More Miso Soup (Recipe)

A warming winter delight!  This is my favorite thing to sip on when the weather gets cool.  It is super nourishing with fermented miso broth, ginger and seaweed.  I hope you enjoy it as much as I do! (Vegan and Gluten Free)

I approximate a lot of my recipes, so feel free to play with portions to get it the way you like.  I love the broth of this soup so I keep veggies to the minimal.  I add the miso last and never let the pot get hot enough to simmer to protect the enzymes that are so healthy in the miso paste.  White miso paste is a bit sweeter, barley miso is heartier, and those are the ones I generally use.

7-8 cups water

1/2 tsp fresh chopped ginger

1 sheet Nori seaweed

2 chopped green onions or leek equivalent

2 medium carrots chopped

1/2 lb. firm organic tofu cut into 1/2 inch cubes

3 oz. Mirin cooking wine (this is delicious)

1-3 cups cooked rice (brown or brown basmati is best)

1/4 cup miso paste (dilute to liquid in a cup of warm water)

dash braggs amino acids

Optional, but highly recommended: Sprinkle red pepper flakes (yum), dash umboshi plum or rice vinegar, a bit of cabbage

Note: I use all organic ingredients excepting the mirin, and everything can be found at most health foods stores.

Bring a soup pot of the water to a simmer and add the green onion, carrot, mirin, braggs, vinegar,and ginger.  Cook 5-10 minutes until carrots are softened to your preference.  Turn the heat to just below a simmer and add the tofu, red pepper, rice and liquified miso paste. Shred the seaweed to approx. 2 in squares, no perfection needed here, add seaweed, stir soup. Mix well when serving as the miso and rice will settle to the bottom.


Please leave some feedback if you try this!


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